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Pesto Chicken & Broccoli Sheet Bake
35 Min.Für 4Nutri-Score B€€
B
35 Min.
35 Min.Pesto Chicken & Broccoli Sheet Bake
was Sie brauchen
Zutaten
organic chicken tenders (one pack, patted dry)Fleisch500 g
kale, cashew & basil pesto (one container)Vorräte200 g
cheddar goat cheese (grated or crumbled, optional)Milchprodukte100 g
organic broccoli (cut into florets)Obst & Gemüse400 g
olive oil (for the broccoli)Vorräte30 ml
lemon (juiced)Obst & Gemüse1 Stück
garlic salt (to taste)Gewürze5 g
frozen mashed potatoes (heated, for serving)Frischeprodukte600 g
pro Portion
Nährwerte
439kcal
- Kohlenhydrate
- 24 g
- Eiweiß
- 33 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Auflaufform
Backofen
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat and prepare the dish
- Preheat the oven to 375 °F (190 °C).
- Spread a thin layer of pesto along the bottom of the baking dish so the chicken doesn't stick and gets flavor on the bottom side.
- Schritt 2
Arrange and season the chicken
- Lay the chicken tenders in a single layer along the bottom of the dish.
- Generously season the tenders with garlic salt.
- Schritt 3
Top with pesto and cheese
- Spread the remaining pesto over the top of the tenders.
- Top with the goat cheddar, if using dairy.
- Schritt 4
Prep the broccoli
- Set the chicken aside and place the broccoli in a bowl.
- Massage the broccoli with olive oil, lemon juice and salt.
- Schritt 5
Bake
- Bake the chicken and broccoli at 375 °F (190 °C) for 20 minutes, until the chicken is cooked through.
- Schritt 6
Serve
- Serve the chicken and broccoli over heated mashed potatoes or rice.
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